Roasted Vegetable and Tofu Bowl
The Roasted Vegetable and Tofu Bowl is a truly versatile dish that is not only easy to prepare, but also incredibly healthy. The crispy texture of the tofu and the harmony of fresh, colorful vegetables are perfect for a balanced dinner. The mixture of soy sauce and sesame oil gives the dish an authentic Asian flavor that makes any meal special. This recipe is quick and easy, yet nutritious and mouthwatering.
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Ingredients for this recipe
Servings: 4
400
g
Tofu
200
g
Broccoli
200
g
Carrot
200
g
Zucchini
1
Bell Pepper
1
Red Onion
3
tbsp
Soy Sauce
2
tbsp
Sesame Oil
2
cloves
Garlic
10
g
Ginger
2
tbsp
Sesame Seeds
1
tsp
Salt
0.5
tsp
Black Pepper
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Preparation Steps
1
Cut the tofu into cubes and pan-fry in 1 tablespoon of sesame oil until golden brown. Set aside.
2
Cut the broccoli into florets. Chop the carrots, zucchini, and bell pepper into bite-sized pieces. Slice the red onion.
3
In a large skillet or wok, heat the remaining sesame oil. Add the minced garlic and grated ginger and sauté for 1-2 minutes until fragrant.
4
Add the vegetables to the skillet and stir-fry for 5-7 minutes, or until they are tender-crisp.
5
Add the pan-fried tofu, drizzle with soy sauce, and sprinkle with sesame seeds. Stir-fry for another 2-3 minutes to allow the flavors to meld.
6
Serve the roasted vegetables and tofu in a bowl and garnish with extra sesame seeds. Serve with cooked rice or noodles, if desired.
